Salad

Description

Minimum effort — excellent result. Spicy Korean salad "Khe" can be made with fish (bighead carp, crucian carp, pike-perch, pollock, tuna, mackerel, catfish), meat (beef, veal), or chicken. For "Khe," use red chili pepper, black pepper, coriander, soy sauce, and vegetables: carrots, onion, daikon radish, chopped green onion stalks, and fresh herbs. Can be served immediately.

Instructions

1. 1

   Step 1

   Wash the meat, slice it into 1 cm thick pieces, and place in the freezer for 20-30 minutes.

2. 2

   Step 2

   Slice the slightly frozen meat into thin strips.

3. 3

   Step 3

   For the marinade, mix vinegar essence, sugar, salt, and soy sauce. Pour the marinade over the sliced meat.

4. 4

   Step 4

   Cover the container with meat with a lid and refrigerate overnight.

5. 5

   Step 5

   Peel the carrot and onion, then rinse. Cut the onion into half-rings, and grate the carrot on a Korean carrot shredder.

6. 6

   Step 6

   Mix the chopped vegetables with the meat and marinade, add ground black pepper, red chili pepper to taste, and garlic cloves pressed through a garlic press. Mix well.

7. 7

   Step 7

   In a pan, heat the vegetable oil until it starts to smoke, pour it over the salad, mix with a wooden spatula, and let the "He" salad marinate in the refrigerator for 5-6 hours.

8. 8

   Step 8

   Serve the Korean meat salad "He" chilled.